Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
American
Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli
Description
Meatballs made from ground beef or turkey are mixed with breadcrumbs, milk, Worcestershire sauce, seasonings, and egg to bind them. They are baked on a sheet pan divided to allow space for potatoes and broccoli cooked in olive oil. The sweet and sour sauce is partially simmered and used to baste the meatballs during roasting, infusing them with tangy, sweet flavor while the veggies caramelize.
The roasted potatoes and broccoli become tender and lightly crisp as they cook in oil and oven heat, complementing the moist and well-seasoned meatballs. Cooking everything on one pan simplifies cleanup and meal prep.
For larger families, the recipe can be doubled and cooked on two pans simultaneously. Ensuring vegetables fit in a single layer is important for even roasting. The sauce can be adjusted for sweeter or tangier balance according to taste preferences.
Ingredients
Sweet and Sour Sauce:
- ½ cup apple cider vinegar or unseasoned rice vinegar
- ½ cup barbecue sauce
- ⅓ cup brown sugar lightly packed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder dry
Meatballs:
- ¾ to 1 to 1 pound lean ground beef or ground turkey
- ¼ cup breadcrumbs I use panko
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 egg large
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper I use coarse black pepper
Veggies:
- 3 to 4 to 4 potato peeled and diced small (1/4 inch pieces, medium
- 2 to 3 to 3 cups broccoli florets
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place an oven rack in the middle or lower middle position.
- For the sauce, whisk together all of the ingredients in a small saucepan. Remove about 1/3 cup of the sauce mixture and set aside in a small bowl (you'll use this to baste the meatballs). Simmer the remaining sauce for 5-10 minutes, stirring often (you can cook the sauce while the meatballs/veggies roast in the oven to maximize time).
- For the meatballs, in a medium bowl, combine all the meatball ingredients and mix until evenly combined.
- Place the potatoes in a single layer across the bottom 1/3 of a half sheet pan (a large rimmed baking sheet about 12X18-inches). Place the broccoli florets next to the potatoes in a single layer leaving the top 1/3 of the sheet pan for the meatballs. Drizzle the potatoes and broccoli with 1-2 tablespoons of olive oil and season with salt and pepper. Give the potatoes and broccoli a quick toss to coat with the oil and seasonings (keeping each vegetable in a single layer in their own section of the sheet pan after tossing).
- Lightly grease the remaining open spot on the sheet pan with cooking spray. Portion the meat mixture into about 8 to 10 meatballs (about golf ball size) and place them in two even rows on the remaining 1/3 area of the sheet pan.
- Brush the meatballs with the reserved sauce. Place the sheet pan in the oven and bake for 20-25 minutes until the meatballs are cooked through (165 degrees F on an instant-read thermometer) and the potatoes and broccoli are tender. {You can flip the vegetables halfway through cooking, but I never bother.} Right out of the oven, brush the meatballs with some of the simmered sauce.
- Serve the meatballs and veggies with the remaining sweet and sour sauce.
Notes
- This barbecue sauce used in the recipe is homemade and personal favorite for balanced sweetness and tang.
- For larger quantities, double the ingredients and use two sheet pans, cooking simultaneously at the same temperature.
- Arrange potatoes and broccoli in a single layer on the pan to ensure even roasting; adjust potato quantity if needed to avoid overcrowding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 481kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 1176mg | 49% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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